We have all been feeling a little under the weather around here lately, so I thought I would make us some nice hearty chicken noodle soup for dinner. Instead of using store-bought egg noodles, I decided to make my own. Homemade noodles make such a difference in the soup and are so worth the little extra time it takes to make them. Yummy, just like grandma’s.

Prep Time: 20 Min                Cook Time: 25 Min                Ready In: 45 Min

Ingredients

1-1/4 cups wide egg noodles (store-bought or homemade)

1 teaspoon vegetable oil

6-7 cups chicken broth

2 teaspoons salt

1/2 teaspoon poultry seasoning

2 stalks chopped celery

1 medium chopped onion

2 tablespoons cornstarch (use cornstarch if you like a thicker more hearty broth, and if you are using homemade noodles you may want to only use 1 tablespoon of the cornstarch)

2 tablespoons water

1-1/2 cups diced, cooked chicken meat (I use a rotisserie chicken)

Directions

If using store-bought noodles, bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

If making the homemade noodles (see recipe below) make the dough and set a side to rest while you start the soup.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

Stir in the homemade noodles and cook until al dente. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in chicken, and heat through.

Egg Noodles

Prep Time: 15 Min                Cook Time: 3 Min                Ready In: 33 Min

Ingredients

2 1/2 cups all-purpose flour

1 pinch salt

2 eggs, beaten

1/2 cup milk

1 tablespoon melted butter

Directions

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Add fresh pasta to the boiling soup in small batches, cook until al dente.